Physicochemical properties and shelf-life of low-fat pork sausages wrapped with active film manufactured by sodium alginate and cherry tomato powder
Objective This study was carried out to investigate physicochemical properties, and antioxidant and antimicrobial activities of low-fat sausages (LFSs) covered with sodium alginate (SA) film alone and with powder film (TSA-film) formed by cross-linking cherry tomato powder (CTP) and SA with calcium...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Asian-Australasian Association of Animal Production Societies
2020-09-01
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| Series: | Asian-Australasian Journal of Animal Sciences |
| Subjects: | |
| Online Access: | http://www.ajas.info/upload/pdf/ajas-20-0132.pdf |